01
Kitchen Orders
Move customer orders into a structured kitchen workflow so preparation staff can see what has been ordered and what needs to be prepared.
POS → kitchen
Keep the kitchen moving. Keep every order connected.
A busy kitchen needs clear information, not handwritten slips, repeated instructions and staff constantly checking what should be prepared next. Bapple connects restaurant orders with the kitchen workflow so your team has a clearer view of what needs attention.
Connect front of house, preparation, products, stock and purchasing in one business environment, helping your kitchen operate as part of the wider restaurant instead of as an isolated process.
Kitchen Orders
Kitchen Active
6
New Orders
9
Preparing
4
Ready
Table 08 · Order #0148
2 × Main Meal · 1 × Side
NEW
Table 03 · Order #0147
3 × Main Meal · Kitchen
PREPARING
Table 12 · Order #0146
2 × Main Meal · 2 × Side
READY
Table 05 · Order #0145
1 × Starter · 2 × Main Meal
PREPARING
Give the kitchen a clearer way to work.
Kitchen management sits at the centre of restaurant operations. Orders arrive from front of house, products need to be prepared, ingredients need to be available and completed orders need to move back into service. Bapple helps connect these processes so the kitchen works from better information.
02
Preparation Flow
Keep orders moving through preparation with clearer statuses so the team can distinguish between new work, items being prepared and orders ready for service.
Clear workflow
03
Order Visibility
Give kitchen staff a clearer view of active orders and their progress instead of relying on verbal updates or disconnected handwritten slips.
Know what's next
04
Stock Connection
Connect restaurant products and kitchen activity with inventory processes so stock forms part of the wider operational picture.
Kitchen → inventory
05
Products & Recipes
Structure the products behind your restaurant operation so menu items and the resources required to deliver them can form part of a more controlled business process.
Product structure
06
Purchasing
Connect the kitchen's stock requirements with purchasing and supplier processes, helping the wider business manage the resources required for service.
Stock → purchasing
From customer order to ready for service.
Keep the preparation process simple and visible. Orders move from the point of sale into the kitchen, through preparation and back to front of house when they are ready for the customer.
01
Order
Front of house captures the customer's order as part of the restaurant POS process.
→
02
Receive
The relevant preparation team receives the order and can see what needs to be prepared.
→
03
Prepare
Move the order through preparation while keeping its current status visible to the team.
→
04
Serve
Mark the order ready and move it back into the service process for delivery to the customer.
Connect front of house with back of house.
Good restaurant service depends on communication between the people taking the order and the people preparing it. When that communication relies on handwritten slips, repeated verbal instructions or staff moving between areas, mistakes and delays become easier to create.
Bapple connects the order with the kitchen workflow so both sides of the restaurant can work from the same underlying transaction.
The objective is a clearer handover from customer order to preparation and ultimately back to service.
Order Workflow
Connected
01
Front of House
Customer order captured
RECEIVED
02
Kitchen
Preparation started
ACTIVE
03
Pass
Order completed
READY
04
Service
Order returned to front of house
SERVE
Connect what you sell with what the kitchen uses.
The kitchen does not operate independently from stock. Every product sold ultimately depends on the ingredients and supplies required to prepare it.
Connecting restaurant products with inventory and purchasing gives management a better operational foundation than maintaining kitchen stock in separate spreadsheets or manual records.
Sales, kitchen activity, inventory and purchasing can form part of one wider business process.
One order. Connected beyond the kitchen.
The kitchen is part of a larger operational chain. Connect customer demand with preparation, products, inventory and purchasing instead of managing each process independently.
POS Order
→
Kitchen
→
Products
→
Inventory
→
Purchasing
Give management a clearer view of the kitchen.
Kitchen management is not only about completing today's orders. The information created during daily service can also help the business understand demand, products and the stock supporting restaurant operations.
Order Visibility
Understand what is moving through the preparation process and give teams clearer visibility over active restaurant orders.
Product Visibility
Use restaurant sales and product information to better understand the items driving demand through the kitchen.
Stock Visibility
Connect kitchen requirements with inventory information so management has a stronger basis for stock and purchasing decisions.
Reduce the gaps between your systems.
Restaurants often end up with one system at the till, handwritten information in the kitchen, separate stock records and another system for accounting.
Each gap creates another place where information needs to be repeated, checked or reconciled.
Bapple's ERP approach is designed around connecting these processes so information created through daily restaurant operations can remain useful throughout the wider business.
Connected Kitchen
Integrated
01
Point of Sale
Customer demand captured
CONNECTED
02
Kitchen
Preparation workflow
CONNECTED
03
Inventory
Products and stock
CONNECTED
04
Purchasing
Replenishment process
CONNECTED
THE OBJECTIVE
A smoother kitchen. A more connected restaurant.
Connect customer orders, front of house, kitchen preparation, products, inventory and purchasing so your kitchen team can focus on delivering the order instead of managing disconnected information.
Give staff a clearer preparation workflow while giving management better visibility over the products, stock and business processes supporting every meal served.
Keep the kitchen moving. Keep every order connected.
A busy kitchen needs clear information, not handwritten slips, repeated instructions and staff constantly checking what should be prepared next. Bapple connects restaurant orders with the kitchen workflow so your team has a clearer view of what needs attention.
Connect front of house, preparation, products, stock and purchasing in one business environment, helping your kitchen operate as part of the wider restaurant instead of as an isolated process.
Kitchen Orders
Kitchen Active
6
New Orders
9
Preparing
4
Ready
Table 08 · Order #0148
2 × Main Meal · 1 × Side
NEW
Table 03 · Order #0147
3 × Main Meal · Kitchen
PREPARING
Table 12 · Order #0146
2 × Main Meal · 2 × Side
READY
Table 05 · Order #0145
1 × Starter · 2 × Main Meal
PREPARING
Give the kitchen a clearer way to work.
Kitchen management sits at the centre of restaurant operations. Orders arrive from front of house, products need to be prepared, ingredients need to be available and completed orders need to move back into service. Bapple helps connect these processes so the kitchen works from better information.
01
Kitchen Orders
Move customer orders into a structured kitchen workflow so preparation staff can see what has been ordered and what needs to be prepared.
POS → kitchen
02
Preparation Flow
Keep orders moving through preparation with clearer statuses so the team can distinguish between new work, items being prepared and orders ready for service.
Clear workflow
03
Order Visibility
Give kitchen staff a clearer view of active orders and their progress instead of relying on verbal updates or disconnected handwritten slips.
Know what's next
04
Stock Connection
Connect restaurant products and kitchen activity with inventory processes so stock forms part of the wider operational picture.
Kitchen → inventory
05
Products & Recipes
Structure the products behind your restaurant operation so menu items and the resources required to deliver them can form part of a more controlled business process.
Product structure
06
Purchasing
Connect the kitchen's stock requirements with purchasing and supplier processes, helping the wider business manage the resources required for service.
Stock → purchasing
From customer order to ready for service.
Keep the preparation process simple and visible. Orders move from the point of sale into the kitchen, through preparation and back to front of house when they are ready for the customer.
01
Order
Front of house captures the customer's order as part of the restaurant POS process.
→
02
Receive
The relevant preparation team receives the order and can see what needs to be prepared.
→
03
Prepare
Move the order through preparation while keeping its current status visible to the team.
→
04
Serve
Mark the order ready and move it back into the service process for delivery to the customer.
Connect front of house with back of house.
Good restaurant service depends on communication between the people taking the order and the people preparing it. When that communication relies on handwritten slips, repeated verbal instructions or staff moving between areas, mistakes and delays become easier to create.
Bapple connects the order with the kitchen workflow so both sides of the restaurant can work from the same underlying transaction.
The objective is a clearer handover from customer order to preparation and ultimately back to service.
Order Workflow
Connected
01
Front of House
Customer order captured
RECEIVED
02
Kitchen
Preparation started
ACTIVE
03
Pass
Order completed
READY
04
Service
Order returned to front of house
SERVE
Connect what you sell with what the kitchen uses.
The kitchen does not operate independently from stock. Every product sold ultimately depends on the ingredients and supplies required to prepare it.
Connecting restaurant products with inventory and purchasing gives management a better operational foundation than maintaining kitchen stock in separate spreadsheets or manual records.
Sales, kitchen activity, inventory and purchasing can form part of one wider business process.
One order. Connected beyond the kitchen.
The kitchen is part of a larger operational chain. Connect customer demand with preparation, products, inventory and purchasing instead of managing each process independently.
POS Order
→
Kitchen
→
Products
→
Inventory
→
Purchasing
Give management a clearer view of the kitchen.
Kitchen management is not only about completing today's orders. The information created during daily service can also help the business understand demand, products and the stock supporting restaurant operations.
Order Visibility
Understand what is moving through the preparation process and give teams clearer visibility over active restaurant orders.
Product Visibility
Use restaurant sales and product information to better understand the items driving demand through the kitchen.
Stock Visibility
Connect kitchen requirements with inventory information so management has a stronger basis for stock and purchasing decisions.
Reduce the gaps between your systems.
Restaurants often end up with one system at the till, handwritten information in the kitchen, separate stock records and another system for accounting.
Each gap creates another place where information needs to be repeated, checked or reconciled.
Bapple's ERP approach is designed around connecting these processes so information created through daily restaurant operations can remain useful throughout the wider business.
Connected Kitchen
Integrated
01
Point of Sale
Customer demand captured
CONNECTED
02
Kitchen
Preparation workflow
CONNECTED
03
Inventory
Products and stock
CONNECTED
04
Purchasing
Replenishment process
CONNECTED
THE OBJECTIVE
A smoother kitchen. A more connected restaurant.
Connect customer orders, front of house, kitchen preparation, products, inventory and purchasing so your kitchen team can focus on delivering the order instead of managing disconnected information.
Give staff a clearer preparation workflow while giving management better visibility over the products, stock and business processes supporting every meal served.